Natural brown food coloring and preparation method thereof

A food coloring and brown technology, applied in the field of food additives, can solve problems such as difficult to control the dosage, uneven coloring, poor water solubility, etc., and achieve the effect of easy control, strong coloring power and easy dosage

Inactive Publication Date: 2016-12-21
广州市威伦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing natural brown food coloring has poor water solubility and mainly relies on dispersion coloring, which leads to uneven coloring when used in food
In

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Formula: Carmine 1.5%; Monascus Yellow 2%; Gardenia Yellow 1%; Gardenia Blue 3%; Mono- and Diglyceride Fatty Acid Ester 0.5%; the balance is water.

[0030] Preparation:

[0031] (1) Mix the raw materials cochineal red, monascus yellow, gardenia yellow, gardenia blue, mono- and diglyceride fatty acid esters with water, emulsify and disperse for 20 minutes;

[0032] (2) Filter through a 120-mesh sieve, and obtain the natural brown food coloring after passing the inspection.

[0033] The natural brown food coloring described in this example has good water solubility (the solubility in water is 28.3g / 100g at 25°C after testing), and can be evenly colored on food when used; in addition, the natural brown food coloring Strong tinting strength, not easily affected by factors such as pH, temperature (tested, it can be maintained at 105°C for 1 hour without decomposition and discoloration), light, oxidation and other factors.

Embodiment 2

[0035] Formula: Carmine 2%; Monascus Yellow 3%; Gardenia Yellow 2%; Gardenia Blue 3%; Mono- and Diglyceride Fatty Acid Ester 0.5%; the balance is water.

[0036] Preparation:

[0037] (1) Mix the raw materials cochineal red, monascus yellow, gardenia yellow, gardenia blue, mono- and diglyceride fatty acid esters with water, emulsify and disperse for 20 minutes;

[0038] (2) Filter through a 120-mesh sieve, and obtain the natural brown food coloring after passing the inspection.

[0039] The natural brown food coloring described in this example has good water solubility (the solubility in water is 23.6g / 100g at 25°C after testing), and can be evenly colored on food when used; in addition, the natural brown food coloring Strong tinting strength, not easily affected by factors such as pH, temperature (tested, it can be maintained at 105°C for 1 hour without decomposition and discoloration), light, oxidation and other factors.

Embodiment 3

[0041] Formula: Carmine 1%; Monascus Yellow 1%; Gardenia Yellow 0.5%; Gardenia Blue 1%; Mono- and diglyceride fatty acid esters 1%; the balance is water.

[0042] Preparation:

[0043] (1) Mix the raw materials cochineal red, monascus yellow, gardenia yellow, gardenia blue, mono- and diglyceride fatty acid esters with water, emulsify and disperse for 20 minutes;

[0044] (2) Filter through a 120-mesh sieve, and obtain the natural brown food coloring after passing the inspection.

[0045] The natural brown food coloring described in this example has good water solubility (the solubility in water is 25.1g / 100g at 25°C after testing), and can be evenly colored on food when used; in addition, the natural brown food coloring Strong tinting strength, not easily affected by factors such as pH, temperature (tested, it can be maintained at 105°C for 1 hour without decomposition and discoloration), light, oxidation and other factors.

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PUM

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Abstract

The invention relates to the technical field of food additives, and concretely discloses a natural brown food coloring and a preparation method thereof. The natural brown food coloring is produced from, by weight, 0.5-3% of cochineal red, 1-5% of monascus yellow, 0.5-3% of gardenia yellow, 1-5% of gardenia blue and 0.1-1% of fatty acid monoglyceride and fatty acid diglyceride The coloring has good water solubility, can be uniformly colored on foods in use, and solves the disadvantages of poor solubility and non-uniform coloring in foods due to only dispersion coloring of present natural brown food colorings.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a natural brown food coloring and a preparation method thereof. Background technique [0002] Food coloring is a kind of pigment, that is, a food additive that can be eaten in an appropriate amount and can change the original color of food to a certain extent. Food color is an important factor in the sensory quality of food. People often use food coloring when making food. There are two types of food coloring used: natural food coloring and synthetic food coloring. [0003] Natural food colorings are food colorings obtained from natural sources. Pigments mainly extracted from animal and plant tissues and microorganisms (cultivation), of which vegetable colorants account for the majority. Natural pigments not only have the function of coloring food, but also a considerable part of natural pigments have physiological activity. Synthetic food pigments are mostly made of ...

Claims

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Application Information

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IPC IPC(8): A23L5/43
Inventor 赵博谦
Owner 广州市威伦食品有限公司
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